If you have a sweet tooth and love the irresistible pairing of rich chocolate with tangy raspberries, then you are absolutely going to adore this Raspberry Chocolate Ganache Cake Recipe. This cake is not just another dessert; it is a celebration of luscious, moist chocolate layers perfectly balanced with a vibrant raspberry filling and crowned with a glossy chocolate ganache. Every bite is a symphony of deep cocoa flavor and fresh fruitiness, making it ideal for any special occasion or simply when you want to treat yourself to something truly decadent and memorable.
Ingredients You’ll Need
This recipe keeps things straightforward yet special by using simple ingredients that bring out the best in flavor and texture. Each component plays a key role, from the tender cake crumb to the sweet and tart raspberry layers, finishing with a silky ganache that ties everything together beautifully.
- All-purpose flour: The foundation for a tender, sturdy cake base that holds all those lovely fillings.
- Unsweetened cocoa powder: Provides a deep chocolate intensity without overwhelming the delicate raspberry notes.
- Baking soda and baking powder: These leavening agents help the cake rise perfectly with a light crumb.
- Granulated sugar and brown sugar: A combination that brings sweetness and moisture, as well as a subtle caramel depth.
- Eggs: Bind the ingredients and add richness to the batter.
- Vegetable oil: Keeps the cake wonderfully moist and tender.
- Buttermilk: Adds a slight tang and enhances the cake’s texture with a subtle tenderness.
- Vanilla extract: Brightens the chocolate and raspberry flavors with its sweet warmth.
- Hot coffee or water: Intensifies the chocolate flavor while keeping the batter smooth and pourable.
- Raspberry jam or preserves: The heart of the raspberry filling, infusing each slice with fruity sweetness.
- Fresh raspberries: Adds brightness and a fresh, tart contrast to the creamy ganache.
- Heavy cream: Essential for creating the silky smooth chocolate ganache topping.
- Semi-sweet or dark chocolate: The backbone of the ganache, offering an indulgent richness.
- Unsalted butter: Adds shine and softness to the ganache for the perfect finish.
How to Make Raspberry Chocolate Ganache Cake Recipe
Step 1: Preparing the Cake Batter
Start by preheating your oven to 350°F (175°C) and prepare two 8-inch cake pans by greasing and lining them with parchment paper. Next, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine the sugars, eggs, vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and well blended. Slowly incorporate the dry ingredients, stirring gently until just combined. Finish by folding in the hot coffee or water to create a batter that is smooth and slightly thin—this step helps boost the moistness and depth of flavor.
Step 2: Baking the Cake Layers
Evenly divide the batter between the two prepared pans and slide them into the oven. Bake for about 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, remove them from the oven and allow the cakes to cool completely in their pans on a wire rack. Cooling is crucial for the next steps so the ganache doesn’t melt and the layers hold their shape.
Step 3: Making the Raspberry Filling
While the cake cools, prepare your raspberry filling by mixing the raspberry jam or preserves with fresh raspberries. This duo gives you a balance of sweet and tart textures that complement the rich chocolate layers perfectly. The fresh raspberries add crunch and a fresh burst of flavor, while the jam binds everything beautifully for easy spreading.
Step 4: Creating the Chocolate Ganache
For the ganache, gently heat the heavy cream in a small saucepan over medium heat just until it starts to simmer—avoid boiling. Pour the hot cream over the chopped semi-sweet or dark chocolate in a heatproof bowl and let it sit for a minute or two, allowing the chocolate to soften. Add the unsalted butter and stir the mixture until it’s smooth, glossy, and thickened slightly but still pourable. This ganache is what turns this cake recipe into a showstopper with its luxurious, velvety texture.
Step 5: Assembling the Raspberry Chocolate Ganache Cake Recipe
Place one cooled cake layer on your serving plate and spread the raspberry filling generously over the top. Arrange some fresh raspberries on the filling for a pop of color and texture. Carefully add the second cake layer on top and gently pour the chocolate ganache over the cake, letting it drip naturally down the sides. Chill the cake briefly to set the ganache before adding your final touches of fresh raspberries to garnish.
How to Serve Raspberry Chocolate Ganache Cake Recipe
Garnishes
To elevate the presentation and taste, fresh raspberries are a must for garnishing. Their bright, vibrant color gives the cake an inviting look that’s as appealing to the eyes as it is to the palate. You can also sprinkle a dusting of powdered sugar or add a few edible flowers for a delicate, elegant touch that makes any occasion feel more special.
Side Dishes
Serve this cake alongside a dollop of whipped cream or a scoop of vanilla bean ice cream to complement the rich chocolate and tart raspberry flavors. A light raspberry coulis or a handful of fresh berries on the side can enhance the fruity profile without overpowering the dessert’s balance.
Creative Ways to Present
For an extra wow factor, try layering individual portions in clear glass jars or dessert cups with alternating layers of cake, raspberry filling, ganache, and fresh berries. This takes the Raspberry Chocolate Ganache Cake Recipe from classic to creative, perfect for intimate gatherings where individual serving presentation shines.
Make Ahead and Storage
Storing Leftovers
This cake keeps very well when stored in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container to maintain moisture and freshness. It will stay delicious for 3 to 4 days, allowing you to enjoy the luscious flavors over several sittings.
Freezing
If you want to prepare the cake in advance or save leftovers for later, freezing is a great option. Wrap individual cake layers tightly in plastic wrap and then foil before placing them in the freezer. The assembled cake with ganache can also be frozen, but it’s best to thaw it slowly in the fridge overnight to preserve texture and flavor.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t typically necessary. However, if you prefer a slightly warmer slice, bring it to room temperature for 30 minutes before serving or use a microwave for a few seconds, being careful not to melt the ganache too much.
FAQs
Can I use frozen raspberries instead of fresh ones?
Absolutely! Frozen raspberries work well in the filling; just thaw and drain them slightly to avoid excess moisture. They may be softer than fresh berries, but they still provide beautiful flavor and color.
Is there a way to make this cake dairy-free?
Yes, you can substitute dairy ingredients with plant-based alternatives like almond milk for buttermilk and use coconut cream instead of heavy cream for the ganache. Also, choose dairy-free chocolate to keep it completely vegan or dairy-free friendly.
How do I avoid a dry cake?
The key is to measure your flour carefully and not overbake the cake layers. Also, the hot coffee added to the batter enhances moisture and chocolate flavor, helping keep the cake rich and tender.
Can I substitute the raspberry filling with another fruit?
Definitely! While raspberries pair perfectly with chocolate, you can try strawberry or cherry preserves with fresh berries to switch things up. Just keep the balance of tart and sweet to complement the ganache.
How long does the ganache take to set?
After pouring the ganache over the cake, chilling it in the refrigerator for about 20 to 30 minutes allows it to thicken and set nicely without becoming too firm or losing its glossy appearance.
Final Thoughts
This Raspberry Chocolate Ganache Cake Recipe is a gorgeous masterpiece that anyone can make and be proud of. Its simple ingredients come together to create a dessert that feels indulgent yet approachable, perfect for sharing with loved ones or brightening any celebration. I promise, once you try this cake, it will be one of your favorites to bake again and again.
Print
Raspberry Chocolate Ganache Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus cooling time)
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Chocolate Ganache Cake is a decadent layered dessert featuring moist chocolate cake layers filled with raspberry jam and fresh raspberries, topped with a smooth and glossy chocolate ganache. Perfect for special occasions, this cake combines rich chocolate flavors with the bright tartness of raspberries, creating a delightful balance.
Ingredients
For the cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- ½ cup hot coffee or water
For the raspberry filling:
- ¾ cup raspberry jam or preserves
- 1 cup fresh raspberries (plus more for garnish)
For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon unsalted butter
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until combined.
- Mix Wet Ingredients: In another bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth and fully integrated.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the batter. Stir in the hot coffee or water carefully—the batter will become smooth and slightly thinner.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely in the pans, then transfer to wire racks.
- Make the Chocolate Ganache: Heat the heavy cream gently in a small saucepan until it just begins to simmer—do not boil. Pour the hot cream over the chopped chocolate in a heatproof bowl. Allow it to sit for 1 to 2 minutes to soften, then add the unsalted butter and stir thoroughly until the ganache is smooth, shiny, and slightly thickened. Let it cool slightly so it remains pourable but will set after chilling.
- Assemble the Cake: Place one cooled cake layer onto a serving plate. Spread the raspberry jam evenly over the top, then arrange fresh raspberries on the jam for added texture and flavor. Place the second cake layer on top gently.
- Finish with Ganache and Garnish: Pour the slightly cooled chocolate ganache over the top cake layer, allowing it to drip decoratively down the sides. Chill the cake briefly in the refrigerator to let the ganache set. Before serving, garnish with additional fresh raspberries for a vibrant finish.
Notes
- For a stronger raspberry taste, consider brushing the cake layers with raspberry syrup before adding the jam filling.
- This cake keeps well refrigerated for 3 to 4 days—store covered to maintain freshness.
- Let the ganache cool adequately to ensure it thickens to the right consistency for pouring and setting.
